Red Velvet Cheesecake Cake
This red velvet cheesecake cake is a show-stopping dessert that combines the best of both worlds: the rich, tangy creaminess of a classic cheesecake and the soft, cocoa-flavored decadence of a red velvet cake. Layered together with a luscious cream cheese frosting, this cake is the ultimate indulgence, perfect for celebrations, holidays, or whenever you need a stunning dessert centerpiece.
A Delightful Combination of Flavors and Textures
The red velvet cheesecake cake offers a unique blend of flavors and textures. The cheesecake is smooth and velvety with a subtle tang, perfectly complementing the slightly chocolatey, moist red velvet cake layers. Topped with a creamy, slightly tangy frosting, this red velvet cheesecake cake is a harmony of tastes that feels indulgent and luxurious with every bite.
Why This Recipe is Perfect for Special Occasions
This cake is more than just a dessert; it’s an experience. Its dramatic layers and vibrant red hue make it an eye-catching addition to any dessert table. It’s perfect for birthdays, anniversaries, Valentine’s Day, or any celebration that calls for something truly special. The contrasting textures of cheesecake and cake keep every forkful interesting, while the frosting ties it all together in a sweet, creamy bow.
Ingredients Breakdown
Cheesecake Layer Ingredients: What You Need and Why
The cheesecake layer calls for classic ingredients: cream cheese for that unmistakable tang, sugar to sweeten, and eggs for structure and creaminess. A touch of heavy cream adds smoothness, while vanilla extract enhances the flavor. A small amount of flour helps to stabilize the cheesecake, ensuring it bakes up perfectly firm but still creamy. Every ingredient plays a vital role in achieving the ideal cheesecake texture that’s smooth, rich, and just the right amount of dense.
Red Velvet Cake Ingredients: Key Components for That Iconic Flavor
Red velvet cake is known for its vibrant red color, slight cocoa flavor, and tender crumb. The key ingredients here include unsweetened cocoa powder for that signature taste and buttermilk for a moist texture with a subtle tang. The red food coloring is what gives the cake its striking appearance. Baking soda and vinegar work together to help the cake rise and keep it light and fluffy. The interplay of these components is what sets red velvet apart from other chocolate cakes, providing a distinct flavor profile that’s beloved by many.
Cream Cheese Frosting Ingredients: Creating the Perfect Finish
Cream cheese frosting is the perfect complement to both the red velvet cake and cheesecake layers. It’s rich, tangy, and not overly sweet. This frosting uses softened butter, chilled cream cheese for a slight firmness that’s easy to work with, powdered sugar for smooth sweetness, and vanilla extract to enhance the overall flavor. A pinch of salt balances out the sweetness, making the frosting taste more complex and nuanced.
Step-by-Step Instructions
How to Make the Cheesecake Layer: Tips for a Smooth and Creamy Texture
Start by preparing your springform pan with non-stick spray and parchment to prevent sticking. The key to a smooth cheesecake is to beat the cream cheese until completely lump-free before adding the eggs. Mix in the eggs one at a time, being careful not to overbeat, which can introduce too much air and cause cracks. Bake until just set; a slight jiggle in the center is perfect, as the cheesecake will firm up as it cools. Freezing the cheesecake makes it easier to handle when assembling the layers.
Baking the Red Velvet Cake: Ensuring Perfect Moistness and Flavor
Proper preparation of the cake pans is crucial; greasing, parchment lining, and flouring prevent sticking and ensure a clean release. Cream the butter and sugar thoroughly to create a light texture in the cake. Mixing the cocoa, food coloring, and vanilla separately ensures even color distribution. Alternate adding the buttermilk and flour to keep the batter smooth. Don’t skip the final beating step, which ensures a cohesive and airy batter. Watch closely while baking; you want the cakes to be set but not dry.
Whipping Up the Cream Cheese Frosting: Tips for a Light and Fluffy Finish
Softened butter blends easily with the powdered sugar, and adding the cream cheese gradually prevents a runny frosting. Be patient with this process; mixing each piece in slowly creates a fluffy, stable frosting. This method also ensures a rich, tangy taste that perfectly complements the cake and cheesecake.
Assembling the Cake: Layering, Crumb Coating, and Final Frosting
When layering, ensure your cakes are level for a neat and professional appearance. Place the cheesecake layer between the two red velvet layers, trimming as needed for an even fit. A crumb coat helps lock in loose crumbs, creating a smooth surface for the final frosting application. Once set, finish with a generous layer of frosting and decorate as desired. The contrast between the red cake and white frosting makes for a visually stunning presentation.
Recipe Tips & Frequently Asked Questions
- Expert Tips for Perfect Cheesecake: Avoid overmixing to prevent cracks, and always allow the cheesecake to cool slowly before freezing.
- Red Velvet Cake Success Tips: Ensure even coloring by thoroughly mixing the cocoa paste into the batter. Don’t overbake; keep an eye on the cake for the perfect moist crumb.
- Frosting Like a Pro: Use a crumb coat to trap crumbs, and apply frosting in smooth, even layers. Use chilled cream cheese to maintain frosting stability.
- How Do I Know When the Cheesecake is Fully Baked? Look for a set center with a slight jiggle. It should not appear wet or overly soft.
- What Can I Substitute for Buttermilk? Use regular milk mixed with a tablespoon of vinegar or lemon juice to achieve similar results.
- Can I Use Gel Food Coloring Instead of Liquid? Yes, but you may need to adjust the quantity to achieve the desired red hue.
- How Do I Fix a Crumbly Cake or Runny Frosting? For a crumbly cake, ensure proper mixing of wet and dry ingredients. For runny frosting, chill briefly before using.
What to Serve with This Recipe
Beverage Pairings: Complementary Drinks for Every Occasion
Pair this rich cake with a cold glass of milk, a hot cup of coffee, or even a champagne toast for special events. The creaminess of the cheesecake and frosting pairs beautifully with these drinks, balancing the cake’s sweetness.
Garnishing Ideas: Adding Extra Flair with Toppings and Decorations
Sprinkle crushed pecans, white chocolate shavings, or edible gold dust over the frosted cake for a touch of elegance. Fresh berries or a drizzle of chocolate can also enhance both the look and flavor of the cake.
Perfect Side Treats: Light Desserts or Snacks to Balance the Richness
Consider serving this cake with a scoop of vanilla ice cream, fresh fruit salad, or a tangy sorbet to cut through the richness. A light, crisp cookie on the side can also provide an enjoyable textural contrast.
Storage and Make-Ahead Tips
Best Ways to Store Your Red Velvet Cheesecake Cake
Store your assembled cake in the refrigerator, covered, to maintain its freshness and prevent drying. It’s best enjoyed within five days of assembly.
Can You Freeze It? Tips for Freezing and Thawing
Freeze individual cake slices wrapped in plastic wrap and foil for up to three months. Thaw in the refrigerator overnight before serving.
Making It Ahead: How to Prep Components in Advance
Make the cheesecake and cake layers ahead of time and freeze them separately. Assemble and frost the cake on the day of serving for optimal texture and presentation.
Serving and Presentation Tips
How to Slice and Serve for the Best Visual Appeal
Use a sharp knife dipped in hot water and wiped clean between each cut for neat slices. This method creates clean, sharp lines between the red velvet and cheesecake layers.
Creative Presentation Ideas: Elevating Your Cake’s Appearance
Serve on a pedestal cake stand for a dramatic display, or decorate with edible flowers and metallic accents for a sophisticated touch.
Handling Leftovers: Keeping the Cake Fresh and Delicious
Store any leftover slices in an airtight container in the refrigerator. For best results, bring slices to room temperature before serving to enhance the flavors and textures.
Red Velvet Cheesecake Cake
Ingredients
For the Cheesecake:
- 16 ounces cream cheese softened to room temperature
- ½ cup 99 g granulated sugar
- 1 tablespoon all-purpose flour
- Pinch of salt
- ¼ cup 60 ml heavy cream
- ½ teaspoon vanilla extract
- 2 large eggs at room temperature
For the Red Velvet Cake:
- ½ cup 113 g unsalted butter, softened
- 1½ cups 298 g granulated sugar
- 2 large eggs
- 6 tablespoons liquid red food coloring
- ¼ cup 26 g + 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup 240 ml buttermilk
- 2¼ cups 270 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon distilled white vinegar
For the Cream Cheese Frosting:
- 1 cup 227 g unsalted butter, softened
- 16 ounces cream cheese chilled and cut into 16 pieces
- 4 cups 454 g powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Make the Cheesecake:
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by coating it with non-stick spray and lining the base with parchment paper. In a mixing bowl, combine the cream cheese, sugar, flour, and a pinch of salt. Beat on medium-low speed using an electric mixer until smooth and creamy, about 3 minutes, ensuring no lumps remain. Scrape down the bowl’s sides as needed. Add the heavy cream and vanilla extract, mixing until incorporated. Beat in the eggs one at a time, mixing for about 15 seconds after each addition. Stir gently by hand to ensure everything is evenly mixed. Pour the cheesecake batter into the prepared pan, spreading it evenly. Bake for 40 to 55 minutes, or until the cheesecake is set and slightly firm. Let it cool on a wire rack for at least an hour before transferring it to the freezer to chill for a minimum of 3 hours or overnight.
Make the Red Velvet Cake:
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment rounds, then butter and flour the pans. In a large bowl, cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. In a separate bowl, combine the cocoa powder, red food coloring, and vanilla extract to create a thick paste. Add this mixture to the batter, beating until fully incorporated and scraping down the bowl as needed. Lower the mixer speed and alternate adding the buttermilk and flour in two additions each, beginning and ending with flour. Mix until smooth. Add salt, baking soda, and vinegar, then increase to high speed and beat until the batter is fully combined and smooth. Divide the batter evenly between the two prepared pans and bake for 30 minutes, or until a knife or skewer inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Frosting:
- In a large mixing bowl, beat the softened butter, powdered sugar, vanilla extract, and a pinch of salt on low speed until smooth. Continue mixing for an additional 2 minutes, scraping the bowl as necessary. Gradually add the chilled cream cheese, one piece at a time, mixing on medium-low speed until the frosting is smooth and creamy, then beat for 2 more minutes.
Assemble the Red Velvet Cheesecake Cake:
- If needed, level the tops of the cooled cake layers. Place one cake layer on your serving plate. Remove the cheesecake from the freezer and release it from the springform pan. Gently slide a knife between the bottom of the cheesecake and the parchment to detach it. If the cheesecake is wider than the cake layers, carefully trim the edges to match. Place the cheesecake layer on top of the first cake layer, then set the second cake layer, upside-down, on top of the cheesecake. Apply a thin crumb coat of frosting over the entire cake and refrigerate for 30 minutes to set. Once chilled, generously frost the cake and decorate as desired. Store in the refrigerator and allow the cake to sit at room temperature for 20 minutes before serving. Store leftovers in the fridge for up to 5 days.